Grilled Confetti Corn Salad

corn salad

Photo by Lesley Rozycki

4-5 Ears of Davenport Farm Corn
1 Jalapeño, small dice (veins and seeds removed)
1/2 large Red Onion, diced
8-9 shakes Adobo Seasoning
5 oz. Acorn Hill Dairy Feta, crumbled
Juice from 1 Lime

Shuck and clean the ears of corn and cook on a hot grill for 10-15 minutes, turning them every few minutes for even cooking.

Remove corn from the grill and allow to cool for 5-10 minutes, before removing the kernels from the cob.

Toss the corn with the diced jalapeño, red onion, adobo seasoning, feta and lime juice. Taste and adjust seasoning if needed.